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Pusô or tamu, sometimes known in Philippine English as "hanging rice", is a Filipino rice cake made by boiling rice in a woven pouch of palm leaves. It is most commonly found in octahedral , diamond, or rectangular shapes, but it can also come in various other intricately woven complex forms.
In the Philippines, similar rice pouches are known as puso (literally "heart") and had their origins from pre-colonial animistic ritual offerings as recorded by Spanish historians. Unlike ketupat , however, they are not restricted to diamond shapes and can come in a wide variety of weaving styles (including bird and other animal forms) which ...
According to the National Commission for Culture and the Arts, lugaw is one of the earliest historically-documented dishes in the Philippines. The Vocabulario de la lengua tagala (1613) by Fr. Pedro de San Buenaventura, defines "logao" (Hispanized as "aroz guisado") as "rice mixed with [coconut] milk or water or of both (porridge)."
The dish is served with pusô (hanging rice) which the diners would dip in the prepared tuslob buwa. [4] It is traditionally prepared as a communal food; the street food vendors ( pungko-pungko ) would cook the tuslob buwa in one wok where several people could share and the diners would pay by the pusô .
It is paired with white rice or puso and commonly served with atchara pickles as a side dish. It is a very popular dish in the Philippines and is readily available at roadside restaurants. [21] Satti – are usually grilled beef or chicken served on skewers from Mindanao. It is related to the satay and sate of Indonesia and Malaysia.
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Oko-oko is a Filipino dish consisting of rice cooked inside a whole sea urchin shell. It originates from the Sama-Bajau people. It is a common delicacy in Tawi-Tawi, Sulu, Basilan, and the Zamboanga Peninsula. [1] It has also been introduced by Sama migrants to Sabah, Malaysia, where it is known as ketupat tehe-tehe or nasi tehe-tehe. [2]
Puto cuchinta or kutsinta is a type of steamed rice cake found throughout the Philippines.It is made from a mixture of tapioca or rice flour, brown sugar and lye, enhanced with yellow food coloring or annatto extract, and steamed in small ramekins.